Preserving lemons

rascal

rascal

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i have 2 trees so I'm trying a method like this, a friend got me some rock salt, so that's all I need. Put salt in bottom of a jar, about half an inch, Then cut 6 slits in a lemon lengthways. Almost right through, then pack with salt and place in jar. Pack jar out this way then top with lemon juice. Seal for longer the better. Ready in a month. I'll put pics up when I do this. Prolly tomorrow. I have frozen cubes in freezer from earlier picks so that will be the juice.

Russ
 
rascal said:
i have 2 trees so I'm trying a method like this, a friend got me some rock salt, so that's all I need. Put salt in bottom of a jar, about half an inch, Then cut 6 slits in a lemon lengthways. Almost right through, then pack with salt and place in jar. Pack jar out this way then top with lemon juice. Seal for longer the better. Ready in a month. I'll put pics up when I do this. Prolly tomorrow. I have frozen cubes in freezer from earlier picks so that will be the juice.

Russ
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Thats the way to do it! I look forward to seeing the pics - I'm sure we have another thread about this somewhere.
 
rascal said:
I couldn't find anything so posted that. If it gets your tick of approval, I'm happy. End result it's cost me exactly nothing.

Russ
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Oh no problem. We like new threads and it doesn't matter if there is another one at all. I can always add a link here if I find it. Pickled/preserved lemons are always in my cupboard but I confess I haven'y made my own in a long time. This thread is right 'on-topic' too, for The CookingBites Prize Challenge: Moroccan Food!
 
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I've made Preserved Limes, which work exactly the same way, though I do usually make preserved lemons. I add peppercorns and bay leaves, but really all you need are the citrus and the salt.

Hmm....I had a thought to try making preserved grapefruit, but I'm concerned with how bitter the pith is. Needless to say, I'm going to give it a try anyway.
 
The Late Night Gourmet said:
Hmm....I had a thought to try making preserved grapefruit, but I'm concerned with how bitter the pith is. Needless to say, I'm going to give it a try anyway.
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I adore grapefruit because of that bitterness. I think it could be sensational - but grapefruits are much much bigger than lemons or lime. Would you chop them up?
 
morning glory said:
I adore grapefruit because of that bitterness. I think it could be sensational - but grapefruits are much much bigger than lemons or lime. Would you chop them up?
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I’m not sure if you can see, but I cut two grapefruit into eight pieces each, and added coriander seeds as well as the usual salt. I’ll let you know in about a month how it turned out.

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I'm either a little older than you TLNG or maybe it is just a different part of the country thing, but I remember them being called pink when I was a little girl. It was a treat for me to get pink grapefruit back then as the store usually only had the yellow kind. Somewhere along the line, they changed pink to red. Maybe a marketing thing in that "pink" is generally associated with girly stuff?
 
medtran49 said:
I'm either a little older than you TLNG or maybe it is just a different part of the country thing, but I remember them being called pink when I was a little girl. It was a treat for me to get pink grapefruit back then as the store usually only had the yellow kind. Somewhere along the line, they changed pink to red. Maybe a marketing thing in that "pink" is generally associated with girly stuff?
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Do you think they taste any different if they are red (pink)?
 
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